Turn on oven to 400°F. Bring 1.5 cups (3 cups for 4 servings) of water and quinoa to boil in a saucepan. Once boiling, reduce heat to simmer for 10-12 minutes, or until water has been completely absorbed and quinoa is fluffy.
Wash the sweet potatoes and slice into 1/2 inch wedges. Toss sweet potato wedges in a large bowl with half of the spice blend, maple syrup, a drizzle of oil and salt and pepper to taste. Toss to coat and spread out in a single layer on a parchment lined baking sheet. Place into oven and set a time for 20 minutes.
Drain and rinse black beans thoroughly. Add to the large bowl. Take a fork and smash black beans, so there is a good balance of whole beans and smashed beans.
Wash and finely dice the red bell pepper. Add to the large bowl with the black beans. Add the onions, panko breadcrumbs, cooked quinoa, remaining spice blend, salt and pepper and eggs to the bowl. Mix together well until all ingredients are evenly incorporated.
Lay parchment paper on second baking sheet, or grease well. Wet your hands and make burgers from the mixture by rolling into balls and slightly flattening with palms. The mixture should make 4 large burgers, or 6 slightly smaller burgers (8 large or 12 slightly smaller burgers for 4 servings). Place baking sheet into oven for about 12-15 minutes or until burgers are firm and cooked through.
While burgers and fries are cooking, add kale, dijon mustard and red wine vinegar to a small bowl with a drizzle of olive oil. Massage and tear the kale with clean hands for about 1 minute, until you can see it change to a bright green colour and it's been saturated with the marinade evenly. Set aside. If desired, slice and toast the buns in the oven. To make the smoky mayo, mix together smoked paprika and mayonnaise together in a small bowl.
Once the sweet potato fries and burgers are cooked, remove from oven. Plate fries evenly, add burgers to the buns and top with smoky mayo and marinated kale. Enjoy!